Cheeks – gastroactivity. Passion for food


The flesh of the cheek is soft and tender if cleaned well and stewed long enough to release all the collagen.

Chef: Paco Ronsero

He is the prototype of the 21st century hospitality professional: a chef and an equal manager. Technically, creative, rigorous, his performance is astounding. Clearly associated with avant-garde cuisine, he does not blush when he declares himself a fan of popular dishes such as fried eggs or chorizo ​​beans.


  • 20 g wild onion, chopped
  • 40 g of fresh rosemary
  • 40 g of fresh thyme
  • 300 g red tomato salad
  • 40 g of fresh garlic
  • 400 g onions
  • 200 g through
  • 400 g carrots
  • 1200 g beef cheeks
  • 100 g of parsley
  • 2 bay leaves
  • 100g sugar
  • 240 cl young red wine
  • 10 g of fresh garlic
  • 5 cl olive oil
  • 200 g of tagliatelle
  • 48 g duck liver
  • 2 cl liquid cream
  • 8g butter
  • 80 g ball of celery
  • 4 g chervil
  • 12 cl port
  • 80 cl red wine juice


  1. Remove the fat from the cheeks. Add salt and pepper, flour and fry in plenty of oil.
  2. Drain and dry the excess fat. Store at room temperature.
  3. Reduce the wine with the sugar and meat broth to 1/3 of its volume, checking the acidity level.
  4. Meanwhile, sauté the minced garlic and onion over low heat, covered.
  5. When the onion is transparent, add the leeks. Cook for 10 minutes and add the carrots.
  6. Once the vegetables are completely soft, add sugar and caramelize.
  7. Add the tomatoes, stew for 10 minutes and add the Port, allowing it to reduce to 1/3 of its volume.
  8. Add the previously reduced red wine. When the sauce starts to boil, add the cheeks and herbs. Cooking should be as slow as possible, about 4 hours at 100 °.


  1. After the preparation of the cheeks is finished, separate the cheeks from the resulting juice and reduce it until the desired point is reached.
  2. Emulsify with oil so that it is a creamy and shiny sauce.

Celery puree

  1. Cook celery in unsalted water.
  2. Cut the goose liver.
  3. Work in the thermomix with the oil and celery, drained at speed 12, for 3 minutes.
  4. Sift, adjust the salt and add the chopped chervil.

Tagliatelle with onion and garlic

  1. Cook tagliatelle in boiling salted water.
  2. Drain and mix with a tablespoon of olive oil.
  3. Saute finely chopped garlic in hot olive oil, add cooked tagliatelle and chopped onion and saute.


  1. Heat the cheek with the sauce and arrange on the plates, next to it, a small pile of tagliatelle and a tablespoon of celery puree.

Thanks for reading.
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